Name: Lobster Spaghetti with Orange and Fennel
Total time: 1 h
Ingredients: 2 (5- to 6-ounce) lobster tails; 1 (8-ounce) bottle clam juice; 1 pound spaghetti; 1 1/4 teaspoons table salt, plus salt for cooking pasta; 6 tablespoons unsalted butter, divided; 1 onion, chopped fine (1 cup); 1 large fennel bulb, 1⁄4 cup fronds chopped, stalks discarded, bulb halved, cored, and chopped fine; 2 plum tomatoes, cored and chopped fine; 2 garlic cloves, minced; 1/2 teaspoon grated orange zest plus 1⁄4 cup juice; 1/3 cup ouzo, Pernod, or pastis

Why This Recipe Works

Microwaving clam juice with lobster shells made a superquick lobster stock, which imbued the whole dish with big lobster flavor. Using only two lobster tails kept the meal weeknight friendly and affordable.

Before You Begin

You can substitute chopped fresh parsley for the fennel fronds.

Instructions

Using kitchen shears, cut lengthwise through undersides of lobster tails. Grasp each side of 1 tail with your hands and crack shell, opening cut side. Repeat with second tail. Lift meat from shells, cut into ¾-inch pieces, and set aside. Using kitchen shears, cut shells into large pieces. Combine shells and clam juice in large bowl. Microwave until fragrant and shells are red, 3 to 4 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve liquid and discard solids.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot.

Meanwhile, melt 4 tablespoons butter in 12-inch skillet over medium-high heat. Add onion, fennel bulb, and salt and cook until softened, 5 to 7 minutes. Stir in tomatoes, garlic, and orange zest and cook until fragrant, about 30 seconds. Stir in ouzo and simmer until evaporated, about 4 minutes. Stir in lobster meat and reserved clam juice mixture and simmer until lobster is cooked through, about 5 minutes. Add lobster mixture, orange juice, and remaining 2 tablespoons butter to pasta and cook over medium heat, tossing to combine, for about 30 seconds. Serve, sprinkled with fennel fronds.